Kelanne, N., Yang, B., Liljenbäck, L., & Laaksonen, O. (2020). Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts. J Agric Food Chem.
Chicago-tyylinen lähdeviittausKelanne, Niina, Baoru Yang, Laura Liljenbäck, ja Oskar Laaksonen. "Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced By Fermentation With Saccharomyces and Non-Saccharomyces Yeasts." J Agric Food Chem 2020.
MLA-viiteKelanne, Niina, Baoru Yang, Laura Liljenbäck, ja Oskar Laaksonen. "Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced By Fermentation With Saccharomyces and Non-Saccharomyces Yeasts." J Agric Food Chem 2020.
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